Ingredients
- 12 to 18 ounces Panela cheese
- 1/2 cup flour
- 1/4 cup olive oil
- 1 cup gold tequila
- Lime juice, to taste
Directions
Slice the cheese 1/2inch thick and place in a bowl of ice water for about 5 minutes. Pat the cheese dry and dust with the flour, shaking off any excess.
Heat a large cast iron skillet, over a high heat. Add the oil and fry the cheese, turning once, until golden brown. USE CAUTION: Standing far enough back so you do not get near the flames, ignite the tequila. Let the flames die out.
Remove the cheese and tequila to a platter and finish with a sprinkling of lime juice. Serve with pickled chipotle peppers and warm corn tortillas
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By kmcnelis_7848707
Las Cruces, NM
on July 10, 2010
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Queso Flameado is melted Mexican cheese (queso fresco, queso casera, etc with cooked chorizo sausage added. The "flameado" is the look of the oil from the chorizo floating on the melted cheese.
This recipe should be called "queso mess", and a waste of good tequila to boot!
By txmmoore_11443252
katy, TX
on December 07, 2008
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I agree. This is the wrong receipe. All the mexican resturants I have been too use Monterrey cheese. Do not make this, or you will be throwing it out!
By hernrr_10576895
San Antonio, TX
on June 19, 2008
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This recipe is total wrong. Please rename this recipe. It's differently not Tex-Mex style.
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